Bbq ideas?!
Bbq ideas?
ok so I'm hosting a bbq cookout type thing for our family reunion next week, but I don't really know what to serve. See, me, my guy & the kids(plus a couple friends) are all vegan...but all the rest of the family is meat & dairy eaters like the stuff is goin outta style. Yea, ok, theres the tried & true "watermelon & corn plate", but if Im the one making it I shouldnt have to make exceptions. The whole rest of the family doesnt know we're vegan & most of em think it's pretty silly(aka if they knew Id hear no end of it), so I cant be grilling veggie dogs n such coz then there goes the cat right outta the bag. A bbq w/out meat or anything dairy, to them, is just sacreligious....so the thing is....aside from watermelon, corn & tea...WHAT on EARTH do I serve that will make everyone happy?Anything, but especially for the main course. If you can help in any relevant way it'd be greatly appreciated. Also, please no rude or pointless answers. Thanks so much. (=
Answers:
I once did a vegetarian BBQ at a company picnic. The BBQ was supposed to be done by an omni friend of mine but he let me do the lunch and breakfast part
I'd suggest looking at these products to keep the omni's happy. Either the Yves or Boca vegan burgers, Boca brats, Gardenburger Riblets, Lightlife sausage, SmartDogs, Soyrizo, Nate's products and possibly the MS Farms vegan versions along with their fajita-ish strips. Please note that those are 'top 'o the head' recommendations and I can't remember if all those are vegan. Annie's Naturals makes outstanding vegan BBQ sauce!
The 'secret' to making those products more 'meatish' is to marinate all of them before cooking. To a quart of cold water (all rough measurements) I add about a Tbsp of liquid smoke, a dash of chili powder, a shot of agave nectar, a shot of Tabasco chipotle and a slug of olive oil. Dip everything while frozen into the mix (it'll form an ice crust) and then let everything thaw out before grilling. The extra moisture and oil makes them soft so be delicate with them but that boost of oil and moisture gives the mouth feel that omni's look for! Be sure to keep the grill oiled. You also want to use lots of wood chips on your fire that match whatever liquid smoke you used. They'll never know (as long as you hide the packages
At the company picnic it wasn't until the evening when they were thanking my pal for all the cooking he did that everyone learned that the breakfast and lunch were veggie
FWIW, the 'centerpiece items' at breakfast were tofu pancakes, tofu scramble and MS Farms patties and links. The lunch was veggie burgers, veggie dogs and 'chicken breasts' (some mine, some MS Farms).
Oh, for a killer dessert try this. Lightly brush 1inch thick slices of watermelon with olive oil, then dust with chili powder and salt. Over HOT coats grill the melon for a few seconds to get grill marks on it. Sounds crazy but it's *fantastic*!
Good Luck!!
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
yams! wrap em in foil and throw on the grill.
make veggie shish kabobs
Why not make some veggie kebabs, and not even mention the lack of meat. I did this for my daughters friends, and they never noticed the kebabs were meat free. I threaded lightly steamed rosemary potatoes with raw zuchini, yellow squash, baby portabello mushrooms, pearl onion, green pepper and cherry tomato on wooden skewers, and brushed them with bbq sauce and put them on the grill. They were a huge hit. Grilled portabello mushrooms are great as burger substitutes as well. Good luck with your shindig-I hope this helps
Soak corn-on-the-cob, peel back the husks, remove the strings, and replace the husks. Now grill them on the grill in their husks; so delicious!
Make veggie-kabobs, but use Morningstar mock chicken and mock steak strips inbetween the vegetables (mushrooms, peppers, cherry tomatoes, carrots, or whatever tickles your fancy).
Grill up some Boca Big Burgers (found only at Sam's), some tofu dogs, and Tofurky bratwurst.
I am interested to see the answers because I will face this same situation this summer at some point.
Really I don't see the point in not telling them that you're a vegan. You don't have to carry a sign with it on there and honestly it really isn't any else's business but you and you immediate family. Anyway...
There is really no way to get around it unless you want to cook meat for them. If so, I would get some free range beef or something like that. (www.alderspring.com)
I really like the idea of veggie kabobs with some shrooms, peppers, squash, corn etc...
Good luck to you :D
I understand that you don't want to have to cook meat for your family. But before you decide what to cook, you ought to let your family know that you're serving a vegan menu. As a hostess, it's your right to serve what you want ... but don't you want your family to be happy? If it's possible they're going to be angry and leave, I wouldn't risk the family over it. If they really want meat, ask them to either bring it themselves or cook it themselves, but tell them what you WILL be serving (as mentioned by the other answers) will be tasty. I cook meat for my boyfriend & his family although I am also vegan ... but I don't buy the meat.
Sorry for your situation! Let us know how it turns out!
beer can chicken!
I love the veggie kabobs idea . You can make some with chicken or even fish for the non vegan part of the family.
Of course grilled corn on the cob is great and so are baked beans.Grilled potatoes and tomatoes are great too.
Grilled fruit is so good. Peaches,yes Pineapple and apricots.I know there are more i just can't think of any right now.
How about a cold rice salad with fruit like cranberries and lime juice.
Have fun.
The vegetable kabobs that are suggested are a great idea. Last year for 4th of July I grilled onions, eggplant, mushrooms, bell peppers, etc. Also, Yves brand Lemon Chicken and BBQ Beef (faux) kabobs are REALLY good. My meat eating friends loved them!
What I do that everyone loves, is to take a length of foil, spray with a bit of non-stick spray, chop up a variety of veggies (include some chunks of potato), sprinkle with herbs and olive oil, wrap them up, and pop onto the grill (or into the oven) and let them cook about 20 minutes. Wrap them so that they look like little packets - put the veggies in the middle, fold each side to the middle and fold a couple of times to seal and crimp the narrow sides together. Serve with some grilled ears of corn, a fruit salad, maybe another cold salad, and you're good to go!
You can press some firm tofu then cut it into cubes, marinate in seasoned (to your taste) soy sauce, then grill - but if you're trying to keep the family from finding out, this might be a tip off.
How about portabella shroom cap burgers?
Make BBQ beans with TVP - they wont know the difference...same with chili, you can pop it in there and no one will know.
You have to make it look like there is some form of meat or you could very well piss them off...when you say BBQ, you expect meat. I would imagine MANY people in my family up and leaving if they came and found out they were not going to get any meat.
Uh, does it have to be a BBQ?
I've been vegan for 10 years, and vegetarian for 14. My family was outraged for maybe the first 3 years. My youngest brother became vegetarian after 5, and my parents went vegan after 8 or 9. It wasn't easy at first, but the BBQ compromise we made was, they made what they wanted and I did my own stuff on foil. Part of why four of my five family members are now meat-free was that we focused on being a family, not on what we were eating. So they were the ones who did the research and found Smart Dogs and Boca Burgers. They bought them to be funny, but somehow found they liked them. Even my omnivore middle brother buys Boca burger and chik patties to eat at home.
That said, there's a tempeh shish kebab recipe in The New Farm Cookbook with this really good marinade. I've found anyone will eat that. You can always make chili as a backup.
Oh - and I did my wedding reception all vegan, and when the guests found out, only half of them came. It's best to just serve what you like with a smile, and not belabor the point of what's in it too much.
This was on America's Test Kitchen Tv show...I have not tried this...also a video for pizza grilling is at this link..
http://www.metacafe.com/watch/454196/coo... (gas grill video)
Grilled Tomato and Cheese Pizzas for Grill
The pizzas cook very quickly on the grill, so before you begin grilling them, be sure to have all the equipment and ingredients you need at hand. Equipment includes a pizza peel (or a rimless baking sheet), a pair of tongs, a paring knife, a large cutting board, and a pastry brush; ingredients include all the toppings and a small bowl of flour for dusting. Timing and coordination are crucial; if you are unsure of your skill level, try cooking the first two pizzas one at a time, then work up to cooking the final two in tandem. The pizzas are best served hot off the grill but can be kept warm for 20 to 30 minutes on a wire rack in a 200-degree oven. Makes four 9-inch pizzas
Dough
2 tablespoons extra-virgin olive oil
1 cup water (8 ounces), room temperature
2 cups bread flour (11 ounces), plus more for work surface
1 tablespoon whole wheat flour (optional)
2 teaspoons sugar
1 1/4 teaspoons table salt
1 teaspoon instant yeast
Topping
1 1/2 pounds medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice
3/4 teaspoon table salt
6 ounces fontina cheese , shredded (about 2 cups)
1 1/2 ounces Parmesan cheese , finely grated (about 3/4 cup)
1 recipe Spicy Garlic Oil (see associated recipe)
1/2 cup chopped fresh basil
Coarse salt
1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
3. FOR THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shake colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheeses in second medium bowl and set aside.
4. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
GAS GRILL
5. TO GRILL: Light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes; scrape cooking grate clean with grill brush.
6. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook (with grill lid down) until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 2 to 3 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.
7. Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 3 to 5 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.
Charcoal Grill
5. TO GRILL: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush.
6. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.
7. Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.